Next, add the brown and white sugar and beat with a fork until the texture is not so grainy. Add your almond milk and flax seeds and beat some more - a classic vegan egg substitute.
Marrying rosemary and chocolate is a spectacular mix. I especially love the combination in Isa Chandra Moskowitz' vegan cookies. I started preparing this recipe for guests when I saw Isa's post on her vegan blog Post Punk Kitchen. When I learned she also authored a cookbook Isa Does It I ordered that thing on Amazon right away! The Rosemary Chocolate chip cookie recipe is found in the book, too.
Howdy Farm has some potent rosemary, as any good rosemary should be. I harvested some twigs off of our many bushes around the farm and got baking! Chandra's complete recipe is listed at the bottom of this post.
Mix the rosemary and coconut oil. You'll start to smell all of the herb oils being released!
There's nothing scary about making vegan cookies. It's as easy as any chocolate chip cookie recipe but without the egg and dairy milk! Instead, coconut oil gives these cookies a great texture and hint of flavor.
Poor on some vanilla. Add baking soda, salt, and half of the flour. Stir well. Then add the remaining flour and keep mixing until the dough looks like good 'ole cookie dough.
These cookies won't expand as much as traditional cookies, so make them just short of the size you're aiming for. Bake on 350F for 10-12 minutes and let cool. Voila!
Isa Chandra Moskowitz' Rosemary Chocolate Chip Cookies [Vegan]
Now, add your chocolate chips! I've used regular sized chips in the past but this time I opted for Ghirardelli mini semi-sweet chocolate chips.
Recipe is from Isa Chandra's cookbook Isa Does It and her vegan blog The Post Punk Kitchen.
Photos and blog post are by Jessica Newman.